| 12 oz. crushed pineapple |
| 21 oz. cherry pie filling |
| 18.5 oz. pkg. devil's food cake mix |
| 1 c. chopped pecans |
| 1/2 c. butter, melted |
| whipped topping |
Drain pineapple, reserving liquid. Spread pineapple in lightly greased 13x9 pan; add pie filling, spreading gently. Sprinkle dry cake mix on pie filling; top with pecans. Combine butter and reserved pineapple liquid; drizzle on mixture in pan. Bake at 350° for 35 to 40 minutes. Cut into squares; top with whipped topping.
Serves 15.